Ok chilli lovers, prepare to go green with envy and also glow with pride. I have learned something from you today about chillis, that this Naga chilli is the hottest in the world and that it has an almost as hot offspring.

That offspring, the Dorset Naga, is grown in Dorset, UK. My home county and where I played merrily as a boy, romping through fields, streams and such like. By happy coincidence I am off there this very evening to see Mama and Papa. The place where these Dorset Nagas are grown is a mere few miles from my house. I shall purchase some of these beauties and make my report next week.

Added in edit: Bugger, having read further I shall have to wait until July. Not only that, but they only ship in the UK. Into each life a little rain must fall

In the meantime, you poor saps with no Dorset heritage can order them online.

I also bought some of the spices necesssary for a home-made phaal, having been inspired by Louis.

... Have a phall and let the world fall out of your bottom.

Louis...

Ya know, I cannot for the life of me work out why someone would eat a phall (or something similar). Actually I can understand why someone would do it once but a repeat performance is a mystery to me. They are bleedin horrible! You could be eating damn near anything. The only clue to the contents is in the consistency as I can't taste a bleedin thing cept HEAT!

Red flush to the skin, eyes watering, profuse sweating, inability to sit still, heart palpitations etc. And the worst part is yet to come as that happens when the meal exits your body.

Red flush to the skin, eyes watering, profuse sweating, inability to sit still, heart palpitations etc. And the worst part is yet to come as that happens when the meal exits your body.

So it's just like falling in love, then!

--------------"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

Well, I finally put that Sri Lankan 'Larich's Red Hot Curry Paste' to use with a bunch of chicken thighs. The intructions said use one tablespoon, but that sounded like way too little, so I used about 4 tablespoons. The instructions also said "add a tablepoon of chili powder if you wish", but I felt sure that mere chili powder would get totally drowned in the face of curry paste, so instead I added a tablepoon of cayenne pepper, in case the paste wasn't hot. Sri Lankan curry paste is real different from Indian curry paste, and smells like no Indian restaurant I've ever been to. The salient difference is supposed to be that they roast their curry powder before using it, which actually makes a big difference. Also, you can really taste the black pepper in Sri Lankan curries, which isn't very Indian (in my limited experience).

Oh yes, and I also had a yellow onion which I put through a blender. Turned it to liquid in 30 seconds, which was great, since I wanted the onion taste but didn't need onion texture. And I fucking hate chopping onions by hand. I think I'll do it that way from now on.

The result: it was really good, and seriously hot, to the level of scalp-sweating, but not to an unmanageable level. I downed two large glasses of milk, but the heat wasn't a deal breaker and I enjoyed it. (And my wife seemed to like it fine, too.) And, I felt quite vindicated in my impulse to quadruple the amount of paste and to replace the wimpy old chili powder with straightup cayenne. If I'd followed the recipe to the letter, it would have only been a little warm. Hmph.

I was considering trying to make a toned-down phaal tonight, but I don't have any habaneros, onions or coriander, so I'm thinking of going with this, instead, as a good lazy man's option.

I know using curry pastes wouldn't impress a purist or a real Indian cook, but if your cooking skill levels are as mediocre as mine, they're a total boon. Totally scratches your itch for something good 'n hot.

--------------"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

I like making some things by hand. Prepackaged things can be good too. I have known obsessive foodies who were nuts about purity. I like a certain balance. A good cost/benefit ratio. It is worth making my own tacos instead of going to taco bell. It is not worth making my own flour tortillas vs buying them at a grocery store.

I was telling a friend about my jerk chicken experiments. "Do you use Wood(something) jerk seasoning?" she asked. "No." "How about Plutos?" "No, I blended the spices from scratch." "Oh. My mom was from Jamaica. Real Jamaicans never make it from scratch."

Well, I finally put that Sri Lankan 'Larich's Red Hot Curry Paste' to use with a bunch of chicken thighs. The intructions said use one tablespoon, but that sounded like way too little, so I used about 4 tablespoons. The instructions also said "add a tablepoon of chili powder if you wish", but I felt sure that mere chili powder would get totally drowned in the face of curry paste, so instead I added a tablepoon of cayenne pepper, in case the paste wasn't hot. Sri Lankan curry paste is real different from Indian curry paste, and smells like no Indian restaurant I've ever been to. The salient difference is supposed to be that they roast their curry powder before using it, which actually makes a big difference. Also, you can really taste the black pepper in Sri Lankan curries, which isn't very Indian (in my limited experience).

Oh yes, and I also had a yellow onion which I put through a blender. Turned it to liquid in 30 seconds, which was great, since I wanted the onion taste but didn't need onion texture. And I fucking hate chopping onions by hand. I think I'll do it that way from now on.

The result: it was really good, and seriously hot, to the level of scalp-sweating, but not to an unmanageable level. I downed two large glasses of milk, but the heat wasn't a deal breaker and I enjoyed it. (And my wife seemed to like it fine, too.) And, I felt quite vindicated in my impulse to quadruple the amount of paste and to replace the wimpy old chili powder with straightup cayenne. If I'd followed the recipe to the letter, it would have only been a little warm. Hmph.

I was considering trying to make a toned-down phaal tonight, but I don't have any habaneros, onions or coriander, so I'm thinking of going with this, instead, as a good lazy man's option.

I know using curry pastes wouldn't impress a purist or a real Indian cook, but if your cooking skill levels are as mediocre as mine, they're a total boon. Totally scratches your itch for something good 'n hot.

I hate chopping onions too. the blender is really good for the onion if you have a liquid to blend it in. Next time I make it I'm going to blend the onion again but not the chicken. The chicken bits will give it the desired texture.

Quote

The result: it was really good, and seriously hot, to the level of scalp-sweating, but not to an unmanageable level.

Perfect.

The only problem with my jerk chickn is, I used a whole red onion. After simmering for about 2 hrs, the onion infused the whole dish with too much sweetness. I think next time I'll modify that somehow.

I hate chopping onions too. the blender is really good for the onion if you have a liquid to blend it in. Next time I make it I'm going to blend the onion again but not the chicken. The chicken bits will give it the desired texture.

When I get the habaneros, I think I'll just toss them in the blender too, along with the onions and garlic. We all know how risky handling habaneros is, even with gloves (don't scratch your eyes, careful next time you blow your nose or pee, etc., etc.). That whole Level-2 Biohazard problem is solved if you can just yank the stems and drop the little bastids into the hopper.

Quote

The only problem with my jerk chicken is, I used a whole red onion. After simmering for about 2 hrs, the onion infused the whole dish with too much sweetness. I think next time I'll modify that somehow.

I personally would use a yellow onion. I like red onions raw, but I don't cook with them. Try that and see if it makes a difference.

--------------"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

--------------"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

--------------"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

Well, I finally put that Sri Lankan 'Larich's Red Hot Curry Paste' to use with a bunch of chicken thighs. The intructions said use one tablespoon, but that sounded like way too little, so I used about 4 tablespoons. The instructions also said "add a tablepoon of chili powder if you wish", but I felt sure that mere chili powder would get totally drowned in the face of curry paste, so instead I added a tablepoon of cayenne pepper, in case the paste wasn't hot. Sri Lankan curry paste is real different from Indian curry paste, and smells like no Indian restaurant I've ever been to. The salient difference is supposed to be that they roast their curry powder before using it, which actually makes a big difference. Also, you can really taste the black pepper in Sri Lankan curries, which isn't very Indian (in my limited experience).

Oh yes, and I also had a yellow onion which I put through a blender. Turned it to liquid in 30 seconds, which was great, since I wanted the onion taste but didn't need onion texture. And I fucking hate chopping onions by hand. I think I'll do it that way from now on.

The result: it was really good, and seriously hot, to the level of scalp-sweating, but not to an unmanageable level. I downed two large glasses of milk, but the heat wasn't a deal breaker and I enjoyed it. (And my wife seemed to like it fine, too.) And, I felt quite vindicated in my impulse to quadruple the amount of paste and to replace the wimpy old chili powder with straightup cayenne. If I'd followed the recipe to the letter, it would have only been a little warm. Hmph.

I was considering trying to make a toned-down phaal tonight, but I don't have any habaneros, onions or coriander, so I'm thinking of going with this, instead, as a good lazy man's option.

I know using curry pastes wouldn't impress a purist or a real Indian cook, but if your cooking skill levels are as mediocre as mine, they're a total boon. Totally scratches your itch for something good 'n hot.

I am baffled. Is the reason you dislike chopping onions by hand because they cause a mild irritaion to your eyes? If so, why eat stupidly hot dishes?

Another question. What is the difference between cayenne pepper and chile powder? I think a difference exists but on reading how the spices are made they sound the same.

I am baffled. Is the reason you dislike chopping onions by hand because they cause a mild irritaion to your eyes? If so, why eat stupidly hot dishes?

It's not only that, it's also the chopping is a nuisance.

The difference is that the taste of hot foods is pleasant, while onions burning your eyes is not. The two sensations don't have much in common.

Quote

Another question. What is the difference between cayenne pepper and chile powder? I think a difference exists but on reading how the spices are made they sound the same.

Cayenne pepper contains only ground cayenne pepper, while what's called 'chili powder' in the US is a spice mix which also includes other things, like cumin, garlic and oregano. It's nowhere near as hot as straightup cayenne pepper. Trust me.

--------------"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

I am baffled. Is the reason you dislike chopping onions by hand because they cause a mild irritaion to your eyes? If so, why eat stupidly hot dishes?

It's not only that, it's also the chopping is a nuisance.

The difference is that the taste of hot foods is pleasant, while onions burning your eyes is not. The two sensations don't have much in common.

Quote

Another question. What is the difference between cayenne pepper and chile powder? I think a difference exists but on reading how the spices are made they sound the same.

Cayenne pepper contains only ground cayenne pepper, while what's called 'chili powder' in the US is a spice mix which also includes other things, like cumin, garlic and oregano. It's nowhere near as hot as straightup cayenne pepper. Trust me.

Bah Humbug. Onion is best eaten raw and only white onions need aply (with the exception of Fajitas). I delight in the texture of raw onion (just love the way they crunch). Cooked onions tend to be too soft.

Saying that. For certain meats I do like the flavour of cooking them with onions. I then prefer to throw the cooked onion away and eat the meat with raw onion garnish. Lovely.

Been a while since I've posted here but the discussion about onions lit a bulb in my head about what to do with the last Vidalias from this year (The color of an onion has nothing to do with whether it's sweet or not).

I find chopping onions, garlic and other veg relaxing in a mindless sort of way so I ransacked the larder last night and made some olive relish and tonight the missus and I ate muffaletas.

I'd have put on a seersucker suit if I'd owned one.

I also confirmed (at least to my feeble taste buds) that Fat Tire Amber Ale is distinctly different in 12 oz and 24 oz bottles. The 12 oz bottles seem to be hoppier and less malty. My preference is for the 24 oz bottle flavor which is out of character for me.

One thing the article doesn't mention is that you can prevent the sulfuric acid from forming on the moisture on your eyes by running the onion under water for a second or two. The sulfuric acid will form mostly in the water on the onion rather than on your eyes.

I've had good luck with this, but mostly I just try to chop faster. I didn't spend all that money on my knives just so that they'd look good hanging on a magnetic holder. Well, maybe in part ;) , but I do like to think I'm halfway decent with them. And cleaning a knife is a lot easier than cleaning a food processor.

One other downside to the rinsing technique is that if you're making a salad, it's nice to have dry ingredients so that the dressing clings better. I go through enough paper towels patting down the lettuce after rinsing the dirt off the "prewashed" stuff I buy, and having wet onions means having one more thing to dry off.